The Dish: The Waterfront Grille -- Pan-seared scallops

The Chef: Tony DeRienzo
The Restaurant: The Waterfront Grille in New Bedford The Dish: Pan seared scallops with ginger marinated cucumbers, sundried tomatoes and basil brown rice

INGREDIENTS:
1 dozen George's Bank Scallops
Salt and pepper
2 oz extra virgin oil
1 English cucumber - sliced thin
3 oz rice wine vinegar
1/2 oz sesame oil
1tbsp pickled ginger chopped
1/4 bunch fresh cilantro chopped
4 oz sun dried tomatoes
4 oz brown rice cooked
2 tbsp basil pesto

METHOD:
1. Whisk vinegar, sesame oil, pickled ginger and cilantro together and add to cucumbers and sundried tomatoes

2. Heat oil in sauté pan

3. Season scallops with salt and pepper and sear in sauté pan on both sides till browned

4. Heat brown rice with pesto till warmed through

5. Place brown rice in center of plate, place scallops on brown rice and place marinated cucumbers on scallops.

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